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“I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,” writes Trisha Kruse of Eagle, Idaho.
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2/3 cup equals 130 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 205 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Southwest Corn and Tomatoes in Light & Tasty October/November 2007, p21
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© Reiman Media Group, LLC., 2012